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Literature summary for 3.5.1.1 extracted from

  • Kumar, S.; Dasu, V.V.; Pakshirajan, K.
    Studies on pH and thermal stability of novel purified L-asparaginase from Pectobacterium carotojorum MTCC 1428 (2011), Microbiology, 80, 355-362.
    View publication on PubMed
Search for more literature for 3.5.1.1

Inhibitors

Inhibitors Comment Organism Structure
additional information probable mechanism of deactivation of purified L-asparaginase, thermodynamics, overview Pectobacterium carotovorum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information thermodynamics, overview Pectobacterium carotovorum

Organism

Organism UniProt Comment Textmining
Pectobacterium carotovorum
-
-
-
Pectobacterium carotovorum MTCC 1428
-
-
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme by ammonium sulfate fractionation, anion-exchange chromatography, and gel filtration to homogeneity Pectobacterium carotovorum

Synonyms

Synonyms Comment Organism
L-asparaginase
-
 Pectobacterium carotovorum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
39.3
-
-
 Pectobacterium carotovorum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
 half-life is 16.9 h at pH 8.6 and 40°C Pectobacterium carotovorum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8.5
-
-
 Pectobacterium carotovorum

pH Stability

pH Stability pH Stability Maximum Comment Organism
8.6
-
 half-life is 16.9 h at pH 8.6 and 40°C Pectobacterium carotovorum